Pasta in spinach and cheese sauce

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 3 garlic cloves
• 1 small red bell pepper(s)
• 500 g leaf spinach, can also be frozen
• 300 g mushrooms
• 360 g pasta
• 250 ml broth
• 250 ml cream or Cremfine
• 1 handful of cheese, grated, e.g. Emmental and Parmesan
• salt and pepper
• 1 pinch of nutmeg
• some Fondor

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Sort and wash the spinach. Thaw the frozen spinach slightly. Slice the mushrooms, dice the onion, garlic clove, and bell pepper. Cook the pasta according to the instructions; do not rinse, or the sauce will not stick. Meanwhile, sauté the onions and garlic clove. Add the bell pepper and mushrooms and sauté briefly. Add the spinach. Reduce the frozen spinach. Season with salt, pepper, Fondor, and nutmeg. Add the stock and cream and simmer for about 5 minutes. Remove from the heat and let stand for about 20 minutes. Return the pan to the heat and stir in the pasta. Finally, stir in the cheese.